"I prefer to cook my chicken without skin, for health reasons. Avoid over soaking the salted veg. You still want that slight sour salty taste. It’s important not to over cook the curry after adding the thick coconut cream. The very moment the curry starts to simmer, remove from heat. Always salt any meat dish at the end to avoid tough meat" - Michael

Instructions

1.

In a food processor or blender finely grind curry paste ingredients to a fine paste. You can use a little water to get the blades moving

Another unique recipe created by our winner Michael Cheong Peck Keong featuring a comforting Nyonya style curry dish to serve during gatherings. Michael says, “Salted vegetable in chicken curry may sound unusual but the Nyonyas (like my Mom and maternal grandmom) like a bit of pizzazz during the CNY. This dish was my Mom’s favorite recipe for the festive season. The sour saltiness flavor of the vegetable is balanced with sugar for the typical Nyonya curry character. Pounding the curry paste with a pestle and mortar is the best way but city guys like me just don’t have the patience 😅”. Nothing like a home recipe that takes you down those timeless family moments. Thanks again, Michael!